Blooming delicious recipes: Donal Skehan’s air-fried sweet and sticky Korean chicken wings with kimchi slaw salad

Air fryers at the ready! This sweet and sticky chicken dish, which Donal demonstrated on the Dunnes Stores Quality Kitchen Stage at Bord Bia Bloom 2025, is a whizz to whip up on cold winter evenings. 

Serves 2 

 Ingredients:

600g free range chicken wings 

60g plain flour 

1 tablesp. baking powder 

½ teasp. garlic powder 

½ teasp. onion salt 

Pinch white pepper 

 For the sauce 

2 garlic cloves, finely grated 

1cm piece ginger, peeled and finely grated 

1 tablesp. sesame oil 

1 tablesp. gochujang 

1 tablesp. honey 

1 tablesp. toasted sesame seeds 

1 tablesp. peanuts, crushed 

For the slaw 

¼ head white cabbage, finely shredded 

1 white onion, thinly sliced 

75g kimchi, finely chopped 

75g mayonnaise 

1 green apple, julienned 

Large handful of coriander, roughly chopped, plus extra to serve 

Method:

For the chicken wings: 

• Place the chicken wings into a large freezer bag and add the plain flour, baking powder, garlic powder, onion salt, and white pepper. Close the bag and toss everything together to combine. 
• Using tongs, transfer the wings to the basket of your air fryer, shaking off any excess flour as you go. Spray with oil and cook at 190°C for 30-40 minutes, depending on your air fryer, until golden and crispy. 

To make the slaw: 

• Mix all the ingredients together in a large bowl until combined. 

For the sauce: 

• Add the garlic, ginger and sesame oil to a small pot and place over a medium heat.
• Cook for a few minutes until fragrant then add the gochujang, honey and a splash of water. Keep warm. 

To serve: 

Once the wings are done, place them into a large bowl and drizzle over the sauce. Toss to combine then place into a serving bowl. Scatter with the sesame seeds, crushed peanuts and a little extra coriander and serve alongside the slaw. 

 Remember, always look for the Bord Bia Quality Mark when shopping.